I have the perfect fool-proof ribs recipe for you. I have done all the tests so that you can get the desired result perfect ribs every single time. It melts in your mouthCooked perfectly to medium rare with a perfect garlic butter crust, this recipe is incredible. I’ll help you feel confident every step of the way!
A reader’s review
This is the first time I’ve commented on a recipe. . . I have tried many rubs and techniques over the last 20 years and this is hands down the best! My whole family agrees that this will be the recipe we use from now on. Thank you, thank you for this fantastic recipe!
Discover the prime rib of your dreams
- Perfect every time: Even beginners can do it! Follow my simple steps to get the most amazing ribs you’ve ever made.
- Magic of Herb Infused Butter: The buttery herb-garlic crust might be the best part. This locks in moisture and creates the most amazing flavor.
- Infallible results:High-temperature searing followed by the low-roast thermometer method ensures perfectly tender results every time.
- Tried and true: This recipe was made and loved by millions of people just like you!
Ingredients for herb butter and garlic short ribs
- First rib:I like to get a three-rack, bone-in, about 8-pound prime rib roast, cut and tied. Ask the butcher to cut and tie the bones to make carving easier. Add my Prime Rib Rub before roasting for the best flavor.
- Butter:Make sure the butter is softened to mix well with the herbs and seasonings.
- Garlic cloves: If you don’t have fresh garlic cloves, you can use 1/2 teaspoon minced garlic!
- Thyme, oregano and fresh rosemary:I like to use freshly chopped herbs to make the flavor top notch!
The best rib recipe
Making steakhouse-worthy ribs isn’t as complicated as it seems. Enjoy this decadent recipe this holiday season with friends and family! For a similar roast recipe, make my succulent Ribeye Roast.
- Prepare and cut the bone: Remove the rib roast from the refrigerator 2 hours before cooking and let it rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate them from the meat, stopping about 1/2 inch from the bottom, but still leaving the bones connected. Preheat oven to 450°F.
- Necktie: Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
- Make the herbed garlic butter: In a small bowl, mix butter, garlic, thyme, oregano, rosemary, salt and pepper.
- Cook and rest: Rub the butter mixture over the outside of the roast, then place it in a roasting pan or large skillet, fat side up. Cook for 15 minutes, then reduce the temperature to 180°C. That’s about 15 minutes per pound of meat. Cook until an internal temperature of 110 degrees is reached. Remove the cooked ribs from the oven and let them rest with cling film for at least 20 minutes. The temperature will be 130°F for a medium-rare rib.
Alyssa’s expert advice
Do you trust your thermometer? I tested four thermometers on two roasts. The top-end Typhur was off by 17°F, while ThermPro provided the most accurate readings. I also recommend probing it with an instant-read thermometer when it reaches around 110°F if you have trust issues.
Press
Perfect ribs
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Ingredients
- 2-6 lbs bone in the main rib boned and tied
- 1 cup butter softened
- 5 cloves garlic chopped
- 1 Table spoon thyme finely chopped
- 1 Table spoon oregano finely chopped
- 1 Table spoon rosemary finely chopped
- 1 Table spoon salt
- 1 teaspoon pepper
Instructions
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Remove the 2-6 lbs bone in ribs from the refrigerator 2 hours before cooking and leave to rest at room temperature. Place the bone side down on the cutting board. Using a sharp knife, slice along the curve of the bones to separate them from the meat, stopping about 1/2 inch from the bottom, but still leaving the bones connected. Preheat oven to 450°F.
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Using butcher’s twine, tie the roast every 2 inches around, securing the bones against the roast.
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In a small bowl, mix the 1 cup butter, 5 cloves of garlic, 1 tablespoon thyme, 1 tablespoon oregano, 1 tablespoon of rosemary, 1 tablespoon of saltAND 1 teaspoon pepper.
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Rub the butter mixture onto the outside of the ribs. Place it in a large baking dish or pan with the fat side up.
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Cook the roast for 15 minutes, then lower the temperature to 350°F. That’s about 15 minutes per pound of meat. Cook until an internal temperature of 110 degrees is reached.
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Remove the ribs from the oven and let them rest with cling film for at least 20 minutes. The temperature will be 130°F for a medium-rare rib.
Video
Notes
Instructions for storage and heating
- Refrigerate: Store cooled ribs in an airtight container in the refrigerator for up to 5 to 7 days.
- Freeze: Once completely cooled, place the slices in a zip-lock freezer bag, squeeze out the air, and place in the freezer for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Heat: After thawing, heat in the oven at 350°F for 12-15 minutes or until desired internal temperature is reached. Enjoy!
Nutrition
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